Sip & Guzzle Steve Schneider
BEE STING MARTINI MARTINI
SWEET, SPICY, AND PERFECT FOR YOUR SUMMER MENU
STING MARTINI
Add all ingredients to a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a lemon twist.
CONTENTS CONTENTS
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We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing: BARTENDER® Foundation, BARTENDER “Hall of Fame” ® , BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing, P.O. Box 651, Short Hills, NJ 07078. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. Copyright 2024, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
the Publisher Letter from Letter from
We’ve been chronicling the hospitality and bartending industry for more than 40 years, and we’re always excited to introduce ourselves to new friends and colleagues! In this issue — and in every edition of BARTENDER® Magazine and Bartender.com — we offer a mix of informative and up-to-date news, profiles, recipes, trends, and of course our signature humor.
We’re honored to be a part of Tales of the Cocktail, and we’re especially proud to support the Cocktail Apprentice Program (CAP), championing the creativity and talent of up-and-coming bartenders from throughout the world. Our cover story in this Summer issue is about Steve Schneider and his team at Sip & Guzzle in New York City’s West Village, one of the most talked about new cocktails bars in the City. We’ve known Steve for many years and wish him much success with this exciting new project! Read more on Page 8.
Make sure also to check out our Brand Buzz feature on Page 12, highlighting La Pulga Spirits, a fantastic new brand that was founded by trio of entrepreneurs from Fort Worth, Texas. And more product news can also be found on Page
14 where we introduce you to the new liqueurs in the Licor 43 family. Many of you also knew bartending legend John Lermayer who sadly passed away in 2018. His memory lives on among the many lives he touched across the globe, and we’re honored to induct him, posthumously, as this year’s BARTENDER® “Hall of Fame” inductee. Read more about John on Page 20.
As always, we’re happy you’re here, and we’re proud to serve you. Enjoy your Summer!
Jackie Foley Publisher
Steve Schneider
Cocktails Creative Creative
COCONUT MOZARTINI
3/4 oz. Mozart Coconut Chocolate Liqueur
3/4 oz. Mozart Dark Chocolate Liqueur
3/4 oz. Vodka
1 oz. Coconut milk
➜ Dip the rim in sugar syrup and then in the coconut flakes. Shake all ingredients on ice. S train the choctail in the glass.
—Brian Noone, Bartender Nurnberger Bierhaus, Lake Ariel, PA
To be included in the next issue of BARTENDER ® , send your creative cocktail to info@bartender.com
LA REINA MARGARITA
2 oz. Silver Tequila
½ oz. Ancho Reyes Liqueur
½ oz. Agave
1 oz. Lime
¼ Avocado Slice
3 Mint Leaves
2 Jalapeno Slices
Garnish: Black Rimming Salt, Mint, Lime Wedge
➜ In a shaker, muddle fresh avocado slice with jalapeno, mint, Ancho Reyes Liqueur and a pinch of salt. Add lime juice, tequila and agave and shake. Rim a wine glass with lime and dip in black salt. Pour ice in wine glass. Serve cocktail over ice and garnish with mint and lime.
—R House Unfiltered Hospitality, Miami, FL
THIRST TRAP
1 oz. Lemon Juice
1 oz. Orange Juice
1 oz. Liquid Alchemist Strawberry
1 oz. Fruitful Mixology Rhubarb Liqueur
2 oz. Aperol
4 oz. Prosecco
2 oz. Water
➜ Mix ingredients & place in shallow pan in freezer. Let freeze until solid, then use a fork to "fluff" mixture into small grains of frozen cocktail. Place into your favorite glass & garnish with a slice of orange & a strawberry.
—Thomas Mizuno-Moore Senior Beverage Manager,
Aba Austin, TX
1½
½
3
—Nazar Hrab Owner, Pineapple Club East Village,
Signature
Cocktails Signature
Smoke in the Garden
2 oz. Del Maguey Vida Mezcal
1 oz. St Germain Elderflower Liqueur
1 oz. Fresh Lime Juice
1½ oz. Hibiscus Syrup
1 Mint Sprig (Muddled)
1 Dehydrated Lime (Garnish)
1 Mint Sprig (Garnish)
➜ Muddle mint and mix ingredients in a shaker. Rim half of a wine glass with tajin. Strain over fresh ice into the glass. Garnish with dehydrated lime and mint sprig.
—Danielle Falsetto
Beverage Director
Tacocraft Taqueria & Tequila Bar Fort Lauderdale/Miami, FL
Send BARTENDER ® your signature cocktail to info@bartender.com
Blue Blossom
1½ oz. Gin
1 oz. Monin violet syrup
3/4 oz. fresh lemon juice
¼ oz. yuzu juice
¼ oz. rose water
5 dashes angostura cocoa bitters
1 egg white
➜ Add all ingredients in a shaker tin with ice, shake until chilled & egg whites become frothy. Garnish with a blue pansy.
—Bel-Aire Lounge
Durango Casino & Resort
Las Vegas, NV
Summer Blues Spritzer
1½ oz. Bushmills Irish Whiskey
3/4 oz. lemon juice
3/4 oz. simple syrup
½ oz. lychee liqueur
½ oz. Stoli Blueberry vodka
Blueberries Mint
➜ Muddled 6 Blueberries and Mint in a shaker tin. Add all ingredients and ice to a shaker tin. Pour into Collins Glass. Top off with club soda.
—Oscar Garcia
Head Bartender
Corvina Seafood Grill
Boca Raton, FL
Sip & Guzzle
PHOTOS BY CHRIS WILLMORE
For 41 years, 29 Cornelia Street in New York’s West Village housed the Cornelia Street Cafe, and now is home to one of New York’s hottest new bars, Sip & Guzzle. It’s an incredible two-level cocktail bar which industry veterans Steve Schneider (who graces the cover of this issue) and Shingo Gokan opened in January this year to offer guests an immersive “sip” and “guzzle” experience. The top floor, Guzzle, is run by Steve, while the bottom level, Sip, is overseen by Shingo. Both are longtime friends and partners who understand each other’s styles and operate another bar together in Shanghai called The Odd Couple, which has been open for almost six years.
Explaining the concept, Steve says both of the bars, Sip and Guzzle work in tandem. “Sip & Guzzle, it's not about the Guzzle bar or the Sip bar. It's about the full experience. And I think our guests, when they get a chance to experience the whole thing, I think they get the most out of it.”
Guzzle, where Steve spends his time,
is exactly the style of bar in which Steve likes to drink.
“I like to drink classics and flavors that you crave, like strawberries, peaches, pecans. And Japanese flavors like yuzu and lychee. Things that people know, and drinks you already love, but with different twists on them,” he says.
The cocktails at Guzzle are “clean, cold, prepared quickly and well executed,” says Steve. They’re twists on a classic and each has a story. Steve likes to call the cocktails “comfort classics” like the one we chatted over during a recent visit with Steve, called the “Miami Vice Negroni.” The cocktails at Sip & Guzzle were all created in partnership with members of the bar team, and in the case of this drink Steve says he had originally set out to make a strawberry Negroni, but Ben Yabrow, the head bartender at Sip suggested to rinse it in coconut oil and make it a “Miami Vince” version. So that’s what they did, and the result is nothing short of incredible. To prepare it, they start by making a traditional Negroni. Then,
Steve says, “we cook it in a sous vide for a few hours with strawberries. And then once it's cooked, we put coconut oil in it, and we freeze it overnight, and skim off the fat.” The cocktail is served beautifully, yet so simplistic in a rocks glass with a large cube that has a strawberry stamp on it. They also feature a Margarita variation that’s made with Yuzu and Shiso. Other cocktails include a lychee Martini and a cold brew Martini, just to name a few.
THAT’S WHAT’S HAPPENING UPSTAIRS AT GUZZLE. NOW LET’S GO DOWN TO SIP…
“You go downstairs and it's really sexy and beautiful and it's a really cool room. It's sit-down only, it's intimate. And all the drinks down there take days to prepare ahead of time. You know, lab-driven drinks, adventurous cocktails,” Steve says about Sip’s amazing modern mixology experience.
Sip & Guzzle is everything a bar should be, and that starts with the people at the top, Steve and Shingo.
Sip & Guzzle team: Steve Schneider, Andrea Grujic, Kevin Garcia, Marcio Ramos, Inés Fung-Marino, Jenna Lombardo, Tim Christakis, Cindy Veloz, Victoria Garcia, Kat Phillips, Paige Gorman, Daniel Orjuela Boyaca, Alex Harrison, Kamila Tlatenchi, Emma Conroy, Nate Hisamoto, Eric Maldonado, Nate Anderson, Isabela Gonzalez, Sam St. Jean
AN INTERVIEW WITH
Steve Schneider
BY RYAN FOLEY
Our cover feature for Summer is Steve Schneider, the co-creator of Sip & Guzzle in NYC. While BARTENDER® has known Steve for several years, it has been an absolute honor and pleasure getting to know him and his team better, and we’re excited to share more with you here.
Steve started in hospitality in 2003 while he was stationed in the U.S. Marine Corps in Washington, D.C., to make some extra money on the weekends. Steve quickly realized that the world of hospitality was exactly where he needed to be. While in the Marines he suffered a head injury and was honorably discharged but knew he was good at being behind the bar and could make this a career. From D.C. he moved back home to Bergen County, New Jersey, where he ended up running the drink program at Elysian Café in Hoboken (where Steve now has a partnership stake!) From there he was recruited at Employees Only in NYC where Steve “found people that were doing exactly what I wanted to do.” He became one of the principal bartenders, then the bar manager,
SIGNATURE COCKTAIL
Miami Vice Negroni
Strawberry Negroni Coconut Washed
—Steve Schneider and Ben Yabrow
“The bar staff here, I tell them many times. I hire them for them. I say to them that I don't want them to be a bunch of me's. ‘I want you to be you.’ I like to see bartenders grow into their own and be their own person.” —Steve Schneider
which as he says, “prepared me for my ultimate goal…being a bar owner.” In 2016 Steve opened Employees Only in Singapore. “I put all the money I had in there too, so I was also an investor. I've been saving for years, and it was a good bet. It was a very successful project. It still is a successful project. Then that allowed me to go to different parts of the world and open up places.”
These experiences and global travels allowed Steve to not only become an amazing bartender and bar owner, but also mentor. Fast forward a full 21 years after Steve first started bartending… he opened Sip & Guzzle! Steve is a family man now and loves being able to work at Guzzle and then head home to his wife and daughter.
We are so happy to have Steve on the cover of BARTENDER® Magazine and will always have a door open for him and his team, he is truly mentoring many of the next-generation of top bartenders and future bar owners and thank him for all the love and support he has shown everyone around the globe.
Editor’s note: We’ve known and respected Steve for many years, and our recent visit to Sip & Guzzle only reinforced what we already knew, he is driven by his unsatiable commitment to hospitality, and to the guest experience. He’s also a mentor and a champion of those who work for him, it’s very apparent the sense of teamwork and comradery among the entire team at Sip & Guzzle.
Speed Rack Regional Finalists
Speed Rack Season 12 is in full effect for the 2024 year!
Speed Rack is an all-women+ bartending competition founded in 2011 by Lynnette Marrero and Ivy Mix that features up and coming bar talent where speed is of essence as competitors duel head-to-head to mix a variety of four classic and modern cocktails. As part of the competition, donations are made to charities who support breast cancer research, awareness, and those affected by it. This season Speed Rack went to four cities across the US to host regionals which were: Chicago, Denver, New York City, and Nashville. Additionally, they also offer a “Wild Card” round where competitor’s submit a filmed round for consideration and a new set of sponsored rounds called “Fast Track” presented by Bacardi which were held in cities that they were not able to host a regional in. In April, Marrero and Mix released a book entitled “A Quick Drink” which showcases cocktails created the Speed Rack community. National finals will take place in New Orleans during the Tales of the Cocktail Conference on July 21, 2024 at Republic NOLA . Let’s get to know the Regional Finalist for Season 12!
Katie McCourt
CHICAGO FINALIST
HOME CITY: Chicago, IL
HOME BAR: The Hoxton
WHAT IS YOUR BARTENDING STYLE IN THREE ADJECTIVES?
Quick-witted, Zany, Approachable
TELL US ABOUT ONE OF YOUR COCKTAIL CREATIONS:
One of my favorite most recent creations is a riff on a Vesper called the “Fatal Attraction.” This cocktail was a part of my floral themed spring menu at the Hoxton. I saw Rishi Chamomile Medley tea packets and thought to infuse it with Vodka. Then continued to play with Poli Chamomile Liqueur, Gin, Cocchi Americano, and two drops of saline to really give it a pop. Unfortunately for Mr. Bond this cocktail is stirred. The name was inspired by the parallels I found between Bond with Vesper, and Chamomile with Cocchi Americano. A magnetic and harmonious connection that after a few too many, can become deadly.
Desiree Fromm
NASHVILLE FINALIST
HOME CITY: Nashville, TN
HOME BAR: Pearl Diver
WHAT IS YOUR BARTENDING STYLE IN THREE ADJECTIVES?
Lively, Efficient, Passionate
TELL US ABOUT ONE OF YOUR COCKTAIL CREATIONS:
I infused my own rum using Chairman’s Reserve and created a cocktail with it called Hot Girl Summer: Chairman’s infused rum, coconut rooibos tea, tonka bean syrup, fresh lemon, and elderberry foam.
Molly Martinez
AUSTIN FINALIST
HOME CITY: South Padre Island, Texas
HOME BAR: Sea Ranch
TELL US ABOUT ONE OF YOUR COCKTAIL CREATIONS:
My whole life I’ve been mesmerized by space and get a lot of my inspiration from new and exciting space pictures and rocket launches. My favorite creation is inspired by SpaceX’s Starship Raptor engines. My cocktail named Jungle Raptor is a warming spice take on a Jungle Bird with blackstrap rum, pineapple juice, amaro nonino, Lime, cinnamon syrup, banana liqueur, and bitter truth bitters. I wanted to capture the strength and warmth of the engines while still keeping a tropical relaxing vibe.
Fabiola Juarez
NYC FINALIST
HOME CITY: Brooklyn, NY
HOME BAR: Coszcal de Allende
WHAT IS YOUR BARTENDING STYLE IN THREE ADJECTIVES?
Team Player, Versatile, Ambitious
TELL US ABOUT ONE OF YOUR COCKTAIL CREATIONS:
My cocktail “Inner Clarity”. This cocktail originated from making a black sesame horchata for @maizamesa, complex and delicious so why not make it into a cocktail? Made from toasted almonds, rice, cinnamon, vanilla bean, coconut milk and obviously black sesame seeds. Inner Clarity is a vegan milk punch, perfectly paired with the sweet and spiciness of Toki whisky. This cocktails definitely plays with your senses, you’ll get it once you taste it. I love me some savory cocktails!
Raquel Rodriguez Cruz
PUERTO RICO FINALIST
HOME CITY: San Juan, Puerto Rico
HOME BAR: Ashford 1208 & Tía Cocina
TELL US ABOUT ONE OF YOUR COCKTAIL CREATIONS:
My cocktail “Mi Reflejo” which translates to “My reflection” is a version of everything I love in a cocktail. Made with Whiskey, Gin, Ginger, lemon juice, raspberries, honey and basil. Very refreshing, fruity, balanced and with a little bit of complexity in it. Trust me, you’ll love it!
Summer Goff
DENVER FINALIST
HOME CITY: Denver, CO
HOME BAR: Death & Co Denver, Run For The Roses
WHAT IS YOUR BARTENDING STYLE IN THREE ADJECTIVES?
Efficient, Elegant, Earnest
TELL US ABOUT ONE OF YOUR COCKTAIL CREATIONS:
My cocktail called “Clear Sky”. I wrote this drink as a selfishly driven tequila-andwatermelon summertime crusher. Watermelon is one of my favorite summertime foods, and watermelon drinks can sometimes read as “basic”, so I aimed to elevate it. I used Siembre Valles Blanco tequila, Fino Sherry, Bank’s 5 Island Rum, Laurent Cazzottes 72 Tomatoes Eau de Vie, Watermelon Syrup, Lime, and a touch of MSG come together into sour that walks the line between sweet and savory, tart and juicy, simple and complex.
SPEED RACK “FAST TRACK” BY BACARDI WINNERS:
Ashleigh Hehmann (LA)
Gabriella M (SF)
Molly Martinez (Austin)
Patrick Abalos is a contributing writer to BARTENDER® Magazine, owner of Not Too Sweet Ventures and Swizzle Media in Houston, TX. When not writing, you can find him bartending, consulting, or spending time with his cat Kosmo.
@mixmanpatrick @ntsventures @swizzlemediallc
Buzz Brand Brand
LA PULGA SPIRITS INTRODUCES
UNIQUE MEZCAL, DISTILLED FROM SALMIANA AGAVE
About a year ago, three entrepreneurs in Texas launched La Pulga Spirits, a line of ultra-premium spirits crafted in Mexico but born in their hometown of Fort Worth.
La Pulga takes its name from a famous outdoor market on the Northside of Fort Worth, one of the oldest openair flea markets in the U.S. The brand launched in 2023 with an artisanal,
additive-free 100% agave tequila. And now, La Pulga has just introduced a very unique style of mezcal, crafted in the rugged landscapes of San Luís Potosí, Mexico, from wild harvested 100% Salmiana Agave, which imparts a very distinct and flavorful taste and aroma of green chili, citrus, and green olives/brine. The new La Pulga Mezcal is a “joven,” or unaged mezcal.
“Our mission – and our passion – at La Pulga is to handcraft the very best, most unique spirits of their kind. That’s what we did with our La Pulga tequilas, and now with our extraordinary new mezcal,” said Sarah Castillo, one of La Pulga’s three founders. “Unlike mezcals produced in Oaxaca, typically from the Espadín variety of agave, La Pulga Mezcal is distilled from Salmiana Agave which creates a complex, yet very approachable taste profile not typically found in mezcal. This is not your usual smoky mezcal!”
La Pulga Mezcal honors time-honored production methods passed down through generations, including meticulous roasting of the agave piñas in traditional stone ovens which are then crushed with an ancestral tahona wheel to separate the agave juice from the fibers before fermentation and distillation.
La Pulga was founded by Castillo, a well-known and respected Fort Worth restauranteur, Andrew De La Torre, a club owner and the operator of the Pulga market; and Stephen Slaughter, a Texas-based entrepreneur and real estate developer.
La Pulga Mezcal marks the first release in the brand’s new “Alebrijes” series (referring to the Mexican folk-art images of mystical animals that adorn La Pulga bottles). The animal spirit on La Pulga Mezcal is a coyote, native to the area around the distillery in San Luís Potosí.
“Mexico and Texas share a rich cultural heritage and connection, and our goal is to preserve and celebrate those strong community ties through the lens of traditional spirits,” added Castillo, who was born and raised in Fort Worth. “La Pulga Mezcal and La Pulga Tequila are crafted in Mexico, but the idea and the genesis of this brand is firmly rooted in Texas, where we’re proud to call home.”
Cheeky Cocktails Cheeky Cocktails Cheeky Cocktails Premium
Syrups & Juices
If you run a craft cocktail program, you know it’s a ton of work. Squeezing and straining fresh juices and making syrups from scratch is time-consuming and challenging to execute consistently, especially with staff shortages.
BARTENDING FOR EVENTS?
Things are even more challenging! Not only do you have to batch most drinks, but you also have to make all your ingredients from scratch in whatever temporary “kitchen” you can find.
ENTER, CHEEKY COCKTAILS
Founded by bartenders (obviously, lol), Cheeky is a line of premium syrups and juices for the home and bar that make labor-intensive cocktails a breeze. Our
products are shelf-stable for up to two years and include 100% Lemon and Lime Juice, 1:1 Simple Syrup, 2:1 Honey Syrup, 3:1 Agave Syrup, and more.
OUR PRODUCTS
Cheeky products range from basic syrups and juices to elaborate options like our Espresso Syrup (for foamy Espresso Martinis without fresh espresso), our Honey Ginger Syrup (for fiery Penicillins), and our Marcona Almond Orgeat for bougie Mai Tais.
OUR INGREDIENTS
We only use real fruits, nuts, herbs, and spices to create our “flavors,” and cane sugar, honey, and agave as the base for our syrups. We never use “natural” or artificial flavors, colors, or preservatives.
OUR PACKAGING
We sell a 750 ml glass long-neck bottle and a 16 oz and 4 oz Boston Round for lower-volume events or gifting. Speed pourers fit in the 16 oz and 750 ml bottles. Our labels are waterproof and removable without leaving residue. The 750ml labels are placed high on the bottle for visibility in the well.
WANT TO #GETCHEEKY?
We sell wholesale to accounts in 44 US states and ship direct to all 50. Visit our website to learn more, apply for a wholesale account, or say hello!
LICOR
THE POPULAR CARAJILLO COCKTAIL, EXPANDS ITS PORTFOLIO
Licor 43 Spanish liqueur has become enormously popular with bartenders and consumers across the country, thanks in large part to growing interest in the Carajillo cocktail (that perfect shaken combination of coffee and Licor 43 Original.) But it’s not only the Carajillo which has contributed to Licor 43’s tremendous success, the versatility and taste of this award-winning premium liqueur lends itself to truly unlimited creativity behind the bar.
Licor 43 Original derives its delightful taste and golden lustre from an age-old secret recipe consisting of 43 natural ingredients. Its complex, but harmonic flavor profile can be perceived at four levels: the reminiscence to the lively aromas of Mediterranean citrus gardens, the botanic and subtle spiced touch of coriander, the sweet palate of mature fruit and nuances of vanilla, and the floral notes of Mediterranean orange and lemon blossom.
And now, the Licor 43 Original is joined by three other delicious Licor 43 variations: Licor 43 Horchata, Licor 43 Chocolate, and the latest, Licor 43 Crème Brûlée:
Licor 43 Horchata is a fusion for Licor 43 Original and traditional horchata from Valencia, resulting in delicately sweet Mediterranean flavors layered with tiger nuts, spices, and citrus. Traditional cream liqueurs are often heavy and filling, but with the absence of cream, Licor 43 Horchata is light and refreshing, and vegan-friendly!
Licor 43 Chocolate, created from a fusion of Licor 43 Original and 100% sustainably sourced cocoa, exhibits subtle floral cocoa tones perfectly balanced with the fruity, spicy, and botanical nuances of Licor 43.
Licor 43 Crème Brûlée was inspired by one of the world’s most popular desserts. This new addition to the Licor 43 portfolio combines the botanical and citrus tones of Licor 43 Original with the toasted sugar and vanilla of a traditional crème brûlée, complete with a surprising final salted caramel touch.
43, THE HERO OF
Licor 43 is part of the Zamora Company USA portfolio of world-class spirits and wines. For more information and innovative cocktail recipes, visit buylicor43.com.
1800 Tequila's Most Awarded
RANCH WATER Competition
BARTENDER® Magazine partnered with 1800 Tequila to launch the first annual, “1800 Most Awarded Ranch Water Competition”
PHOTOS
BY
ROBERT CAMPBELL (@86.THEBARTENDER)
BARTENDER® Magazine partnered with 1800 Tequila the World’s Most Awarded Tequila to launch the first annual “1800 Most Awarded Ranch Water Competition.” This exciting event kicked off on April 11th, 2024, coinciding with National Ranch Water Day, and concluded on May 11th, 2024.
Driven by 1800’s obsession with taste and their commitment to transforming the ordinary into the extraordinary, we challenged bartenders across the nation to craft their most innovative Ranch Water cocktails. Each creation needed to feature one of the award winning expressions from 1800 Tequila, an acid, something bubbly, and a garnish. Over the course of the month, we received
entries from all over the US which our esteemed panel judged.
The judging panel included Global Cocktail Creative Bad Birdy, Globally Renowned Bartender Nacho Jimenez, and Head of Trade Advocacy for Proximo Spirits Jaime Salas. Together, they evaluated the submissions and selected the top five, gathering in Los Angeles to recreate each finalist’s cocktail and choose the overall winner.
In this feature, you will discover our five incredible finalist cocktails, each one a testament to the extraordinary recipes that arise when taste and 1800 Tequila come together.
Learn more about 1800 Tequila and this competition at 1800Tequila.com and watch the full judging video on YouTube!
ITALIAN MARKET
DAMIAN LANGARICA
PHILADELPHIA, PA
11/2 oz. 1800 Blanco Tequila
1¼ oz. acid adjusted strawberry juice
4 oz. sparkling tomato water
Ice: clear ice spear
Garnish: half Tajin rim & basil leaf
SONIC RANCH-WATER
CESAR GUSTAVO PEREZ II • CHICAGO, IL
11/2 oz. 1800 Reposado Tequila
1 oz. Cascara Tamarind cordial
Top with a highly carbonated mineral water
Garnish with mesquite-smoked Tajin on the Rim.
☞ See the winning drink on page 18
RISING SUN WATER
TIM WEIGEL • LAS VEGAS, NV
2 oz. Shiso Infused 1800 Blanco Tequila ¼ oz. Yakami Orchard yuzu juice
Fill with Kimino yuzu sparkling soda
SPICY VERDE 1800
AJAY TOMER • IRVING, TX
2 oz. Tequila 1800 cucumber and jalapeno
2 oz. Tomato water (cooked fresh tomato juice and clarified)
1 oz. Fresh lime juice
1 oz. Oleo-saccharum (grapefruit, orange, lime zest with sugar)
Topped with Sparkling water
Tomato salt rim for Garnish
Winning drink Recipe
SEA WATER:
2 oz. 1800 Blanco Tequila
½ oz. Fresh Lime Juice
Topped with Toasted Coconut Water Soda*
Garnished with Salty Cilantro Foam*
➜ In a Collins glass, add 1800 Tequila Blanco and lime juice. Proceed to add ice and then top if off with the toasted coconut soda. Garnish with a dollop of cilantro air.
TOASTED COCONUT WATER SODA
150g Toasted Coconut Syrup
➥ 35g Coconut Flakes (unsweetened)
➥ 113g Granulated Sugar
➥ 113g Water
750g Coconut Water
➜ Toast coconut flakes until golden brown then add water and sugar. Boil mixture for 1 minute and let it infuse for 5 minutes. Then strain it and let it cool down. Mix the syrup with coconut water then add the mixture to a soda syphon with two Co2 chargers for the perfect crisp soda.
DANIEL MAYSONET RIVERA
ASAN JUAN, PR 1800 Winner
fter making the Five Finalists drinks the three judges of the 1800 Most Awarded Ranch Water Competition deliberated and unanimously chose, SEA WATER created by Daniel Maysonet Rivera from San Juan, PR. Daniel began in the industry as a cook around 12 years ago and now is the head chef at Jungle Bird. His inspiration came from a childhood memory of him drinking a canned coconut soda (called Coco Rico in Puerto Rico) on the shore of the beach where the idea came from recreating the moment when a sudden beach wave hits you, while having a Coco Rico in your hands, and the sea water gets in your can. He notes that “when you drink it, it’s a beautiful combination of salty, sweet and crispy flavor unique to my heart.”
SALTY CILANTRO FOAM
1½ oz. Lima
1 oz. Simple Syrup
3 oz. Cold Water
Salt to taste
Cilantro to taste
1 teaspoon of sucrose esters
➜ Blend all ingredients (except the sucrose) and fine strain. Then add sucrose to mix and blend again until sucrose is completely dissolved. Use a milk frother to create the air.
“Hall of Fame” ® B ARTENDER
John Lermayer
20 YEARS BARTENDING • MIAMI, FL
We never forget those in our hospitality community who are no longer with us, who proudly served their customers and this industry to the end. And that’s why we’re privileged and honored to induct John Lermayer, posthumously, into the BARTENDER "Hall of Fame"® for 2024
Lermayer was known worldwide for his energetic and eclectic personality, not to mention his enticing cocktails and love for music. Originally from New York where he started his career in the hospitality and nightlife industries as a chef's apprentice at a fine dining institution in the Hamptons, he later moved to Miami and was the mastermind behind The Florida Room at Delano and Sweet Liberty.
Early in his career, nightlife entrepreneur Andrew Sasson took notice of the young talent and recruited him to bartend at Jet East in Southampton. Due to Lermayer’s success and massive following at Jet East, the company offered to relocate him with a position at their flagship property, Groove Jet, in Miami Beach. He quickly adapted to the hectic jet-setter lifestyle, working summers in the Hamptons, falls in New York City, and winters in Miami.
In 2004, Lermayer was offered a bartending position at Morgan’s Hotel Group’s Skybar at Shore Club. During this time, he advanced in regional and nation competitions to take part in the prestigious 42 Below Cocktail World Cup held in Queenstown, New Zealand. He placed 4th out of 42. It was there where he met and trained amongst the world’s top bartenders and found a new inspiration for his trade. In May 2006, Lermayer took his talent to New York to work side-by-side with one of the country's top mixologists, Willy Shine, to work at the coveted cocktail and nightlife destination, BED.
In 2008, Lermayer was handpicked by designer Lenny Kravitz and Morgans Hotel Group Vice President of Nightlife Ben Pundole to create a cutting edge beverage program. He took this blank canvas and created what is now known as The Florida Room, one of the world’s most renowned cocktail bars and entertainment destinations.
Also in 2008, Lermayer was selected by bartending legend Dale Degroff to participate in the “Bar Chef Challenge” at Tales of The Cocktail in New Orleans. John shocked the cocktail world by taking first place. This victory triggered an unprecedented run of cocktail competition victories including the 2009 Canton Bartender of the Year, the Hennessey Art of Mixing, and the Bols Global Cocktail Challenge, to name a few.
In 2009, Lermayer was chosen by the founding members of BAR (Beverage Alcohol Resource) to receive the Chuck O' Conner Scholarship. Founded by five of the world's leading spirits and cocktails authorities, the BAR program is equivalent to a Master Sommelier program.
Lermayer also created the beverage program for the Woodward at the Ames Hotel in Boston in 2009 (part of the Morgans Hotel Group portfolio). The following year he went back to his
old neighborhood in New York to design and create the beverage program at the Mondrian SoHo.
He was hand-selected for the “Cocktail Collective” by Howard Wein, senior vice president of food and beverage of Morgans Hotel Group, to join some of the most prominent and talented bar figures from across the United States to create the liquor program at Forty Four in Midtown Manhattan’s Royalton Hotel.
Lermayer received worldwide recognition for The Florida Room, which was nominated at Tales of Cocktail for the World’s Best Hotel Bar of 2010. It was the only bar in the U.S. to be nominated that year. Florida Room was named one of the top 50 bars in the world by Food & Wine Magazine in December 2011.
In 2012 Lermayer was retained as the Beverage Director at LDVs Regent Cocktail Club at the Gale Hotel and yet again earned international acclaim for his vision in drink programing and bar conception.
“Lermayer was known worldwide for his energetic and eclectic personality, not to mention his enticing cocktails.”
In 2015 Lermayer tapped his entrepreneur spirit and launched his own bar/ brand. Sweet Liberty opened its doors in September to international acclaim. Winning the prestigious Best New American Cocktail bar award 2016 at Tales of the Cocktail. In 2017, Sweet Liberty earned its way to #27 of the World’s 50 Best Bars and again took the stage at Tales of the Cocktail with four award nominations and won “Best American Cocktail Bar, High volume.” Lermayer himself was a finalist for American Bartender of the Year for the 4th consecutive year. Sweet Liberty was a culmination of his life’s work and he was so proud of this bar.
Sadly, Lermayer passed away in 2018, but his tireless work ethic and larger than life personality helped him become one of the industry’s most in-demand experts. John’s spirit is still alive at Sweet Liberty making every experience special. The City of Miami Beach even named June 21st John Lermayer Day which celebrated yearly. Friends knew Lermayer as a dedicated bartender and lover of music, but his most cherished role was father.
John was an avid supporter of musicians and youth learning programs which is why BARTENDER Magazine’s Bartenders’ Foundation will be making a donation in John’s honor to a local Miami Charity called Guitars over Guns.
Sweet Liberty started as a dream, and continues as an inspiration to Pursue Happiness.
CREATING with
Coco Champs
21/2 oz. Coco Lopez® Coconut Water
1½ oz. Champagne
1 oz. Orange juice
splash Grenadine optional
➜ Serve in a champagne flute.
Coconut White Russian
1 part Coco Lopez® Coconut Milk
1 part Kahlua
1 part Vodka
➜ Mix and combine in rocks glass over ice.
Coco Margarita
1 oz. Coco Lopez® Cream of Coconut
2 oz. Tequila Blanco
½ oz. Triple Sec
½ oz. fresh lime juice
shredded coconut
➜ Place the tequila, triple sec, lime juice, & Coco Lopez® cream of coconut in a cocktail shaker. Add ice. Shake and strain into glass with toasted coconut rim. Fill glass with ice & serve.
Coconut Lemon Sour
21/2 oz. Coco Lopez® Coconut Water
1½ oz. Coconut Vodka
1 oz. fresh lemon juice
1 oz. simple syrup
➜ Shake and serve in tall glass over ice, lemon garnish.
It's Naturally Good!
Libary Libary
Kindred Spirits: Cocktails for Two
By Stephanie Wahler; Bobbi Lin
Available at Amazon.com
$19.95
➨ A delightful drinks book for couples, Kindred Spirits serves up 40 cocktail recipes to enjoy with your sweetie, 40+ photos, and creative date ideas that will add some spirited fun to your love life. From the mixologist behind the popular @bevsbybeverly Instagram and TikTok accounts, these tempting cocktail recipes take date night to the next level. Organized by type of date—from the classic dinner date to daytime dates, movie nights, double dates, special occasions, and more—these indulgent cocktails for two include: Up All Night Espresso Martinis to fuel a passionate game night and/or a night of passion, StrawBAE & Balsamics to toast each other while on a romantic picnic in the park or Hottie Toddies for a cozy movie night at home with your hottie.
But First, Coffee: A Guide to Brewing from the Kitchen to the Bar
By Jordan Michelman and Zachary Carlsen
Available at Amazon.com
$20.00
➨ Everything you need to know about brewing, using, and enjoying coffee at home, featuring more than 40 recipes, from morning cup to coffee-spiked nightcap.
This entertaining and informative book from the cofounders of Sprudge, the world’s most popular coffee website, shows readers the many ways they can enjoy coffee at home, from detailed instructions on countertop brewing methods like Chemex, AeroPress, and French press to recipes that use coffee as an ingredient in cocktails, milkshakes, floats, and even a spice rub. Whether you use an automatic coffee maker or a fancy La Marzocco espresso machine, this book will build your coffee-crafting knowledge, with recipes such as Caffe con Panna (a shot of espresso topped with whipped cream), Affogato (espresso poured over ice cream), a coffee-chocolate syrup, and the classic Espresso Martini.
Act Like a Legend
By Ali Al-Houte form.jotform.com/240184619713053
$30.50
➨ “Act Like a Legend” is the first book published by renowned Lebanese bartender Ali Al-Hout, described by his peers as an astonishing, creative, and skilled young hospitality professional. His self-published book not only includes extensive recipe ideas, it also explores the history and stories behind popular cocktails, flavor pairing, menu creation, and several other interesting and useful topics. As Ali says, “this book is an absolute help for every ambitious bartender who never wants to stop learning.”
What’s in a
“Citrus”? “Citrus”? “Citrus”?
Let’s talk citrus shall we? The essential pantry item for all of us in our bars. Think about it, where would we be without these wonderful sweet/sour/bitter fruits? Perhaps still in the pre prohibition era or earlier drinking the bathtub substances that pervaded the era of America’s “Great Experiment”. If we look back further, the first documented instance of any sort of “citrus” was used in the 1860s with smaller increments than we use today. Think “dash” or “splash” terms versus measured ounces which would ultimately become the creation of the “sour” cocktail. Quite the change up if you consider what started as a means to add additional sour elements to mask the harshness of alcohol evolved into what we know as cocktails today through the creative usage of juices, oleo, cordials, and peels. We also have to look at the growth into the future with the super juice style of citrus usage. Let’s take a look at what citrus is and a bit on the types we commonly use shall we? Let’s get to it!
The first question we need to understand is: what the heck is citrus? Well, by definition in Merriam-Webster, Citrus is defined as “any of a group of often thorny trees and shrubs (Citrus and related genera) of the rue family grown in warm regions for their edible fruit (such as the orange or lemon) with firm usually thick rind and pulpy flesh”. Digesting that down, Citrus is a fruit family with a dense rind and a dry or pulp filled center depending on the type. In The Drunken Botanist by Amy Stewart, she states they are a “Hesperidium” which is a berry with a thick and leather flesh. Quite an interesting
classification with the amount of berries we use in cocktails. As a category, citrus is made up of a multitude of hybrids and cultivars. What is a cultivar? They are selectively bred styles of plants. There is still a lot of discussion on where specifically we see the first citrus fruits appearing but a recent study in 2023 has started to point towards the India-China area. Whilst more research is ongoing to yield a more tangible answer, we know the citrus family can be grown in subtropical regions with no issues however depending on diurnal shift (aka hot during the day and cold at night) the skin/riping of fruit is affected. What makes citrus what it is? There are a couple of major components we as bartenders should know when working with citrus, the first and obvious one is: citric acid. Most of you reading this will know what citric acid is, but for those who don’t, it is the primary acid that gives all citrus its “pucker” flavor. This is ingrained into the genetics of the genus from which citrus come from. Matter of fact, most fruits have similar genes but citrus got lucky and has the highest levels. Next we have flavonoids, these are found primarily in the skin or pith of the fruit. This gives off that bitter profile when you get too much pith in your oleo or go too deep in it with your juicing press. Quick fact, flavonoids can also be found in wine. Think of them similar to tannins. The next major one is limonoids or the more specific one “limonin”. This also adds bitterness to citrus, which you find more so in the seeds. The last major component we have to make sure and address is Limonene. This is part of the oil you express when using the peels of citrus.
Now that we know a bit more on what citrus is let’s go into the four most commonly used categories:
ORANGES
The good ol’ orange. Some can be sweet, some sour, and some just plain bitter. We have used pretty much all parts of this style of citrus. The juice for breakfast or a mean painkiller. The peel for an old fashioned or manhattan. Heck even the bitter oranges get a play in our bitters, vermouth, and amari. There are many types of “oranges” but all are hybrids. The most common one we see are sweet oranges. You are probably most familiar with the navel, valencia, and blood orange in the category. The seville orange is one of the bitter oranges. If you have used a marmalade, its likely it was this type of orange. You have chinotto, another bitter orange native to Italy. You can probably take a guess as to which Italian liqueur/s have this in it! The third type is what is called “Trifoliate” oranges. These cannot be eaten raw as they are super bitter and must be cooked. Of course, we can’t forget the other by-products of oranges such as honey and orange blossom flower water!
LEMONS
A bit sour and a bit sweet. What’s a whiskey sour without lemon juice? Lemon juice can always brighten a cocktail with that sweet/sour double punch. Another citrus we use all parts of in our bars. Lemons are thought to be another hybrid between several types of citrus and citron (think a super thick skinned bitter and sour citrus). The most common ones we see are Sicilian and Eureka lemons but I am sure y’all have seen Meyer lemons in this category. These are a hybrid as well with roots towards a mandarin.
LIMES
These little green sour gems. What makes a great daiquiri? Fresh squeezed lime juice. This type of citrus is known to have more acid and less sweetness then the above two. As most of you know, lime juice is super fast at degrading in flavor due to this fact. Citric acid doesn’t like oxygen and reacts over time. Of course, we are talking about another hybrid here with several types of citrus. The most common ones we see are Persian, Mexican, and Key Limes. But you also have Markut and Rangpur.
GRAPEFRUIT
The original “Mutant” citrus. Much like our cocktail history it gets a bit hazy as to how this style of citrus came to be. We do know it was from Barbados and it’s a cross of different citrus. Another citrus we make use of in all forms. The most common we see are Ruby Red and White styles. Each of course has its own balance of sweet/sour/bitter ratios depending on season. But I am a fan of Ruby Red compared to White Grapefruit styles. Pomelos, although not grapefruits, are thought to be the precursor to this category of citrus among others.
That’s all for now! Hopefully you found the information ap-”peel”ing. Check back for more! Stay learning!
Patrick Abalos is a contributing writer to BARTENDER® Magazine, owner of Not Too Sweet Ventures and Swizzle Media in Houston, TX. When not writing, you can find him bartending, consulting, or spending time with his cat Kosmo. @mixmanpatrick @ntsventures @swizzlemediallc
The Cocktail Trends of Summer 2024:
ESPRESSO MARTINIS, & Revival of Classics Sustainability,
BY PHILIP MELLEVOLD
This summer’s cocktail scene is buzzing with creativity, eco-friendly practices, and a nod to the past. Espresso martinis are continuing their strong comeback, sustainability is taking over the world, and classic cocktails, especially some of the more cheesy and colorful are getting revamped. These trends reflect what drinkers are loving right now and where the cocktail industry is headed, which might just be back to where we came from.
REVIVAL OF CLASSIC COCKTAILS
Classic cocktails are making a comeback, but with modern twists that make them feel fresh and exciting. Drinks like the Negroni, Old Fashioned, and Martini are being reimagined. For instance, the Negroni Sbagliato replaces gin with Prosecco, still riding high from the infamous House of The Dragon interview. It has inspired cocktails like The Standard Highline’s “A Little Fun,” which uses a Brooklyn-based bitter, Cedro Liqueur, pineapple, lemon, and is topped with sparkling water. “A lower ABV cocktail, with a locally made Brooklyn bitter liqueur, that focuses on refreshing citrus flavors rather than being overly sweet, hits all the marks I think people are looking for this summer,” says Alex Manrique, seasoned bartender at The Standard Grill. Other classics are getting updates with unique botanicals and contemporary presentation styles. Take, for example, Jungle Bird’s (a Chelsea cocktail institution) “Vampire,” which uses Ketel One Vodka, Cordoval Dix herbal liqueur, strawberry liqueur, hibiscus, and lime juice. This cocktail, when served up, harks back to a Cosmo but elevates the flavors with herb-centric
and grapefruit qualities. Not only are infusions adding quality to these classics, but artisanal spirits and small-batch liquors are also adding a new level of sophistication. According to the Distilled Spirits Council of the United States, sales of premium and super-premium spirits increased by 12% in 2023, indicating a growing love for high-quality craft drinks.
ESPRESSO MARTINIS AND COFFEE COCKTAILS
Espresso martinis, which first hit the scene in the 1980s, as you likely have noticed, are back in a big way. This drink, with its mix of vodka, espresso, coffee liqueur, and sugar syrup, is being reinvented with new twists left and right. A beautiful little Balkan bar/restaurant in the heart of Williamsburg called Terasa makes their house espresso martini with Ketel One Vodka, fresh espresso, house-made cinnamon syrup, and Grand Marnier. This mixture gives the play on the classic a brightness not typically found, transporting the flavors to something between a Mexican Coffee and a Carajillo. Other coffee-based cocktails are also on the rise. Not limited to just vodka cocktails, you’ll see coffee being mixed with a variety of spirits such as coffee negronis, coffee old fashioneds, and even slightly more complex rum cocktails like Employees Only’s “After Midnight,” which mixes Zacapa 23, Mr. Black Cold Brew Liqueur, a house-made raspberry honey syrup, and fresh lemon juice. Though there is no actual chocolate in this cocktail, the way the Zacapa notes mix with Mr. Black certainly brings out that flavor which when paired with the raspberry puree transports me to a Ghirardelli Chocolate square, which I say with compliments to the chef.
“ ... more complex rum cocktails like Employees Only’s ‘After Midnight,’ which mixes Zacapa 23, Mr. Black Cold Brew Liqueur, a house-made raspberry honey syrup, and fresh lemon juice.”
These drinks go beyond catering to people just looking for that caffeine kick in their cocktails and go to highlight all the things you can do with coffee’s flavor profiles.
SUSTAINABILITY IN COCKTAILS
Sustainability is a big deal in the cocktail world right now and it should be since we’ve got to find a sustainability win somewhere. According to a 2023 Nielsen report, 73% of global consumers are willing to change their habits to reduce their environmental impact. This trend is making its way into bars, where bartenders are focusing on eco-friendly practices and ingredients.
Using locally sourced fruits and herbs supports local farmers and ensures fresh cocktail ingredients. Zero-waste techniques are becoming more common with places like Lighthouse in Brooklyn using their spent espresso grounds to make a zero-waste espresso martini and Macao in TriBeCa turning their
flat bubbly from the night before into a cordial. A 2022 survey by the International Bartenders Association found that 68% of bartenders are making sustainability a priority. This has not been lost on brands either. With Ketel One’s “Garnished with Good” campaign promoting using fresh, locally sourced ingredients and eco-friendly practices highlighting that big brands are seeing the big picture when it comes to sustainability.
Summer 2024’s cocktail scene is going to be a mix of tradition sparked by innovation and sustainability. From the classic drinks making a comeback to the inventive twists being made on your favorite spritz, each trend reflects the spirit of the industry. As we navigate the crazy world of hospitality, let’s toast to the bartenders who, after hours upon hours on their feet, are still finding the passion to make the world a better place through not only flavor but also their ever-evolving efforts to make sustainability an industry standard.
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The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.
Ray Foley is the ultimate authority on bartending. He is the founder of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
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Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.
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This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
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Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.
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THE ULTIMATE LITTLE MARTINI BOOK: $17.99
Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.
Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.
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Call!LAST
WE NEED YOUR BEST CAPTION!
We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!
Email to info@bartender.com, see bartender.com /mixologist.com or mail to:
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Please include your email
The winner will be announced in the next issue of BARTENDER®.
THE WINNING CAPTION FROM OUR LAST ISSUE
RUNNERS UP
I emerged from a chrysalis years ago, and I still get carded.
Philip Witte Piedmont, CA
Bartender: "No, don't tell her, it'll just embarrass her".
Guest: "But her fly is down!"
Tristan Sample, Bar Manager Sfoglia Restaurant NYC, NY
“Give her a Crown Royal, she thinks she's a monarch.”
— Leeellen Kirkhorn Apple Valley, MN
Thanks anyway pal, gin totally changes me.
Sharon Sailor, Owner Front Street Station Greenpoint, NY
Are you here for the pub crawl?
Susan Wickes Richmond, IN
I don't have a 'usual', I prefer to wing it.
Carol Lasky Boston, MA
and the several we received:
➼ “Want to see me mix 3 drinks at once!”
➼ “I try not to drink and fly.”
➼ “I need a drink before catching my next flight.”
➼ “I'll have anything made with agave nectar.”
➼ “I was attracted to the light.”
➼ “I'd like a wine flight.”
The next issue of BARTENDER®:
Cocktails to Warm you up Focus on Whiskey FALL/WINTER 2024
Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to info@bartender.com
Remember, always keep these coming:
Signature Cocktails
Creative Cocktails
* Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand.
Broken Shed Limited.